I tried making a couple of slow cooker's worth of pulled pork the other day and it turned out delicious, but not "pulled". I guess I used the wrong cut of meat? It was a loin roast type of cut I think, not the little tenderloin but a big 1kg hunk of meat. When it was done I had to cut it all up into little pieces for the tortillas we had instead of it pulling apart nicely.
Can anybody tell me what cut of meat you're supposed to use?
Can anybody tell me what cut of meat you're supposed to use?